Chilled dishes and process for preparing same

a technology of chilli and chilli, which is applied in the direction of food shaping, packaging goods, transportation and packaging, etc., can solve the problems of difficult uniform mixing of vegetables of a variety of types, sizes and densities, loss of structural integrity as well as visual and taste characteristics of food products,

Inactive Publication Date: 2008-12-25
CONOPCO INC D B A UNILEVER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0020]a firmness of at least about 5.46 Kg force, preferably at least about 6.07 to about 30 Kg force, more preferably about 6.07 Kg force to about 10 Kg force.

Problems solved by technology

Unfortunately, many food products, especially vegetables, are cooked and processed in such a way that during and subsequent to being packaged in a microwavable pack, the food products lose their structural integrity as well as their visual and taste characteristics.
Additionally, processing of vegetables of a variety of types, sizes, and densities has proven difficult for uniform mixing thereof.
Particularly challenging is textural integrity of broccoli and red peppers which are easy to overcook (thereby resulting in “mushy” texture that is too soft).

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Pre-Heating & Ribbon Mixing Followed by Steaming

[0060]The IQF vegetables (mentioned in Example A) were mixed with 200° F. (93.3° C.) hot water (1:3 ratio) in the pilot plant scale Ribbon Mixer for 2 min, discharged, and de-watered in colanders. Uniform blend was obtained. Drained vegetables were batch steamed (7.5 pounds per tray) to heat Carrots from 110 F to 194° F. within 4 minutes, mixed with sauce, and then mixed with cooked spaghetti (30%, 31%, and 39%, respectively), hot filled (>160° F.) using the Pilot Plant Holmatic piston filler (15-16 oz, in Bowls), sealed, inverted, then cooled to 35-40° F.

[0061]Evaluation showed that vegetables were uniform with acceptable texture including red peppers. No mushiness was noted.

example 2

Alfredo Penne with Primavera Vegetables

[0062]Microwavable dishes having mixed vegetables, pasta and a dairy-based sauce were made in the following manner.

[0063]Vegetable Processing The process according to the present invention begins with individually quick frozen (IQF) vegetable particulates, preferably those which have been blanched prior to freezing. Vegetables slices having an approximate diameter that varies from about 1.9 cm (about ¾ inches) to 5.1 cm (about 2 inches) and a thickness of about 0.476 cm (0.187 inches), depending on vegetable type, were used. Vegetable densities varied also depending on vegetable type. Broccoli, red bell peppers (preferably cut to about 1.9 cm to about 2.5 cm, or approx ¾ to 1 inch diced), green and yellow zucchini were among the variety of vegetables in the mixture.

[0064]Heating. To a Ribbon Mixer, with steam in the jacket run at 50 psi, 700 pounds (about 318 kg) of vegetables and 1500 pounds (about 682 kg) of hot water (>200° F. or >93° C.) we...

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Abstract

The present invention is directed to a process for making a microwavable dish comprising vegetables, sauce and a carbohydrate, wherein the dish is Refrigerator-stable after packaging and prior to microwaving, even at a pH of greater than or equal to about 5. The vegetables are provided fresh and/or IQF, heated in water, and steamed. The steamed vegetables are mixed with sauce and carbohydrate components, refrigerated after packaging and prior to microwaving, and maintain good textural, visual and taste characteristics. Specifically, the vegetable component has a Just About Right/Acceptable Texture and a Firmness of at least about 5.46 Kg force.

Description

FIELD OF THE INVENTION[0001]The present invention is directed to a process for making Refrigerator-stable vegetable-containing dishes with cooked sauce and optionally a carbohydrate component that are suitable for heating in a microwave oven, and dishes produced thereby. More particularly, the resulting mixture of vegetables, sauce and carbohydrate component can be hot packed or heated after packaging. The vegetables of the present invention are uniformly cooked and mixed, and unexpectedly, maintain good textural, visual, and taste characteristics after packaging and refrigerating, and after being heated for serving.BACKGROUND OF THE INVENTION[0002]Many consumers enjoy the convenience of ready-to-serve microwavable foods. While microwavable foods that are stored in frozen form may be minimally processed and still achieve microbial stability, such foods which are to be stored at chilled or refrigerated conditions require significantly more harsh temperature and time conditions in ord...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/052A23B7/06A23L1/212B65B3/00A23L19/00A23L23/00A23L29/206
CPCA23B7/0053A23L5/13A23L7/109A23L19/03
Inventor BOURAOUI, MOEZ MOHAMEDTOPP, ELIZABETH JOAN
Owner CONOPCO INC D B A UNILEVER
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